Maple Cinnamon Sunflower Seed Butter

Naturally sweetened with maple syrup, this creamy Maple Cinnamon Sunflower Seed Butter is your perfect lunchbox solution for back to school season!

Happppy Monday!!

S and I just got back from Portugal last night so I’m ((slooowlyy)) getting regular routined life back in order. We explored, hiked, ate, drank, hiked some more, explored some more, road tripped, laughed, smiled, and ate some more all the way from Lisbon up to Porto and back again! Although I looooved me some Portuguese food (a full recap of our trip is coming later this week, no worries…I wouldn’t leave ya hanging!), to say my belly had some off moments would be an understatement!

Heading to the airport from one of the best trips of my life was definitely bittersweet (bye, sweet Portugal), part of me was excited to get back to routine, get focused for what’s to come (looootts of exciting changes ‘round here!), and return to some normalcy when it comes to food.

If you know me, you know sunflower seed butter is a staple in my diet. I think last week’s What I Ate Wednesday from Lisbon was the first week EVER I didn’t eat it…shocking, I know! So with back to school season in full swing, I wanted to share my sunny (pun definitely intended) disposition with ya’ll so your kiddos (and your own grown up lunch box) has a deliciously nutritious and food allergy-friendly treat!

Unlike my traditional OH so sun-tastical sunflower seed butter, this version is sweetened with pure maple syrup and spiced up with cinnamon – two of my favorite fall spices…and yes, I am gearing up for everything that is FALL!

Sunflower seeds are among my favorite nut-free replacement, especially when it comes to butta, because they’re full of healthy fats – unsaturated, heart-healthy F-A-T, that we all need more of in our diets. I hiiiighly suggest you order them online in bulk because this seed butter will seemingly disappear within a few days. I have no idea where it goes!

I personally think DIY-ing your own seed/nut butters is a labor of love. My mini food processor requires me to stand there holding down the pulse button, so literally laborious, but again, SO worth it! If you have a large food processor it may be speedier for you (and you likely don’t have to stand there), but hey, watching your butter transform is part of the fun. Just me???

So you have time to pulse, grind, and smooooooth, let’s just get to the recipe…and I can continue on the looooads of laundry we now have!

Let the back to school nut-free deliciousness commence!

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Here are some things you may need to make this recipe:

• Food processor – I use this mini one, but a larger 10 to 12-cup processor is great too!
• Sunflower seeds
• 100% Pure Maple Syrup
• Cinnamon (Penzey’s is always my go-to for great quality spices)

Print

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Maple Cinnamon Sunflower Seed Butter

Ingredients

• 1 ½ cups sunflower seeds
• 1 ¼ tablespoons oil (I used sunflower seed oil, but coconut oil will work too)
• ½ teaspoon cinnamon
• 2 ½ tablespoons maple syrup
• ¼ teaspoon sea salt

Instructions

1. Spread sunflower seeds on a baking sheet and roast for 5-7 minutes at 325°F. Do not skip this step, even if you buy “roasted” sunflower seeds!!
2. In a food processor, grind sunflower seeds until paste-like consistency forms.
3. Add oil, cinnamon, maple syrup and salt and continue to process until silky smooth butter forms, continuously scraping down the sides of the bowl. Note: Processing until smooth butter forms may take up to 15 minutes, depending on your processor...Be patient, it’s worth it!!
4. Store in an air-tight container at room temperature for up to 5 days or in the refrigerator (should last for up to 2 weeks, but mine never lasts that long!). Enjoy 🙂

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Do you have the perfect back to school {food allergy-friendly} recipe?

Have a great MONDAY! 🙂 
XO

Looking for more back to school nut-free ideas?
Check these out…

Breakfast: Sunflower Seed Butter & Jelly Overnight Oats 

(still a staple in our home!)

Snack: Crispy Roasted Edamame

Lunch: Green Quinoa Salad 

(At least this is what I’ll be eating all week to de-bloat and reset post-vacay!)

Snack: Sweet & Spicy Sweet Potato Wedges or my Maple Sriracha Roasted Pepitas (for older kids) are great after school snacks!

Dinner: Baked White Bean Falafel

(your kiddos will love building/stuffing their own whole wheat pita!)

Dessert: Oatmeal Raisin Cooking Energy Bites – no nuts!!